Award details

Creation and dynamic evolution of rheologically complex cereal-based food foams

Reference	D15318
Principal Investigator / Supervisor	Professor Grant Campbell
Co-Investigators / Co-Supervisors
Institution	The University of Manchester
Department	Chem Eng and Analytical Science
Funding type	Research
Value (£)	196,024
Status	Completed
Type	Research Grant
Start date	14/01/2002
End date	13/04/2005
Duration	39 months

Abstract

It is proposed to determine how the end-product quality of a test aerated food system, bread, depends on the aerated structure created during mixing, and the subsequent evolution of this structure as driven by diffusive mass transfer and controlled by surface and bulk rheology. The air content and bubble size distribution ex-mixer and during proving (rising) and baking will be measured, modelled and validated. The rheology of doughs from different wheat flours will be related to gluten molecular weight distributions via polymer rheology models. The varying breadmaking performance of different wheat cultivars will be explained mechanistically in terms of how their composition, and hence bulk and surface rheology, affects bubble behaviour. (Joint with grant 45/D15320).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

D15320 Creation and dynamic evolution of rheologically complex cereal-based food foams

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